Madame Cristo, I Presume

I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of top...

The Perfect Margarita, According to Me

Mastering the Margarita requires a certain amount of practice, which is the good news and the bad news, but once you dial-in your perfect r...

The Ultimate Berry Crumble – The Ultimate

I was only half kidding about the “ultimate” designation for this, as it truly was everything I’ve ever wanted in a fresh berry crumble. Thi...

Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most ...

Strawberry Semifreddo – Semi-Amazing

I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and ...

Creamy Ricotta Pasta Sauce – Now 100% Cream-Free!

I enjoy the taste and texture of a classic cream sauce, but what I don’t enjoy is that they tend to be very rich, and filling. I mean, come ...

Miso Honey Chicken – Because Honey Miso Chicken Didn’t Have the Same Ring to It

It’s not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savo...